Articles filed under ‘Inside the Kitchen’

The Buffalo Burger

November 7th, 2011 by Richard Chudy

First, there was The Lamb Burger, a nice break to actually make burgers at home, and now comes The Buffalo Burger. I was excited to see what I could come up when the Wild Idea Buffalo Company asked if I would test out some of their ground Buffalo meat. It was an easy sell, to be able to cook and use a product I could stand behind is just a bonus, but the benefits of their Buffalo meat is no joke.

A couple of facts for you to consider:

Their meat is 100% grass-fed, it’s always humanely harvested (never seeing a slaughter-house or feedlot), 100% antibiotic and hormone free, and is completely free roaming. That should be good enough for you, but if it doesn’t taste good, what’s the point? Fortunately, I was an instant fan of my Buffalo Burger, and keeping in line with my burger philosophy, I kept things fairly simple. Of course, simple for me meant creating a Burger Bar for everyone to create their own perfect burger; homemade Ketchup, homemade Steak Sauce, caramelized onions in beef fat, thyme roasted mushrooms and a slew of cheeses to choose from. The meat was cooked in my trusty cast-iron skillet in just a little bit of clarified butter. Heavy on the salt, heavy on the pepper and the burgers were good to go. continue reading »

The Lamb Burger

October 14th, 2011 by Richard Chudy

While I haven’t ventured much into the world of recipe writing and burger development, when I was contacted by Boston Chefs and the American Lamb Board to create a recipe using a leg of lamb, I couldn’t turn it down. Sure, the possibilities of cooking with a leg of lamb are pretty endless; marinating, rubbing, braising, grilling and on and on, but grinding up that beautifully marbled meat and turning it into a burger seemed like a no-brainer. Since it’s pretty much all beef all the time at Boston Burger Blog, I ask, where’s the love for lamb burgers? Yeah am I looking at you, Boston restaurants. Lamb is often labeled as “too gamey,” I call it too much flavor, and that’s not a problem in my book*. (*book pending)

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Lucky’s Lounge with Chef Nick Dixon

August 29th, 2009 by Richard Chudy

Luckys BurgerWe were honored and thrilled to have our first invitation and conversation with a chef in our fair city yesterday, as Chef Nick Dixon of Lucky’s Lounge was gracious enough to have us in, chat about burgers, and fill our bellies up with seared goodness. We want to be upfront about everything, as I’ve said before, we are not journalists, although it may be hard to dismiss the idea that maybe we are becoming such, moreover we are just obsessed with burgers and we want to pass along all our new-found burger knowledge onto you, the reader. I didn’t think, after graduating from culinary school, as much as i loved burgers, that it would become my obsession as much as it has. I thought I’d be cooking fancier foods, innovate dishes and using trendy ingredients. Hell, I’d be the trendsetter. But people don’t want that, I think there’s a time and place for foie gras and sea urchin, but people, for the most part, want familiar foods, they want comfort, so here we are. continue reading »